- 1 medium sized butternut squash
- 2 ripe pears cut into small cubes
- 2 Tbsp dried cranberries
- 2 Tbsp chopped pecans
- 1 tsp cinnamon
- 2 dashes of nutmeg
- 1/4 tsp cardamom
- 2 tsp butter
- 2 tsp maple syrup
- Salt to taste
- Fresh sage leaves for garnish
- Olive oil to fry sage leaves for garnish
- Preheat the oven to 400 F
- Cut the squash in half lengthwise and remove the seeds
- Place on a parchment paper lined cookie sheet in the preheated over for 20 minutes
- While the squash is in the oven, prepare the stuffing.
- Cut the pears into small cubes. Add the chopped pear and all other ingredients into a bowl. Mix.
- After 20 minutes remove the squash from the oven and puncture it with a fork.
- Add the stuffing to the scooped out section of the squash. Return to the oven and bake for another 20 minutes. Check with a fork after 20 minutes. When the squash is soft it is done. If one side is larger than the other, it may have to cook for 5-10 minutes longer to get the right level of doneness.
- When it is done, let cool for a couple of minutes. Then scoop out all the ingredients into a bowl and mix. Add salt to taste. Garnish with sage pan fried in olive oil.
The squash after 20 minutes is punctured with a fork.
The stuffing can be prepared while the squash is precooking.
A beautiful presentation right out of the oven.
The finished product has been scooped into a bowl, mixed and garnished with fried sage. Fresh sage leaves from the garden make a delicious seasonal garnish when pan fried in olive oil until crispy.
This is an original recipe of Jean LaMantia, and JeanLaMantia.com. Copyright © Jean LaMantia, All Rights Reserved. This recipe may be reproduced online if credited to: “Jean LaMantia, RD -www.jeanlamantia.com”, where the entire credit byline is a link to https://www.jeanlamantia.com. No other duplication is permitted. For publications seeking to reproduce in print, please contact Jean LaMantia for licensing.